Melt butter in a large, deep frying pan or saucepan. When melted, gradually whisk in 3-4 tablespoons of flour, stirring constantly until the roux starts to gently brown.

Gradually whip in the milk until sauce starts to thicken. Continue whipping until all the milk is absorbed. It should be extra thick. If not, put one more tablespoon of flour into a ladle and add white sauce to ladle. Mix well to form a smooth paste, then whip this into white sauce.

Gradually whip the broth from the stew into the white sauce. When smooth and thick, pour this back into the stew.

Gently mix, turning the meat and vegetables over in white sauce.

Simmer very gently for 5 minutes, stirring carefully so that meat and vegetables don’t fall apart.

Serve, sprinkling with chopped parsley.

Note: This is often served with rice. If you prefer rice, leave out the potatoes. Small turnips can also be added at the beginning, as well as other vegetables, according to taste.

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2 months agoby jonell_gallowayMy hair was going from pepper to salt. In the beginning, it was golden like corn tassels and as straight as grass. Then thickets of dark-chocolate brown, so thick that my mother fretted and cried along with me as she tried to remove the tangles. When the sun shone, there was auburn. In time, the white started to slip in like a visitor who came in with the moon, and stayed on, leaving a light silvery halo around my face as I looked into the peeling silver mirror in the morning light. The salt has now gently kissed my brow